Modern cooking knows a lot of recipes for making creams. Tender, protein, oil - any cream is good in its own way. Take, for example, a cream of butter and condensed milk, which, thanks to its high fat content, is perfectly suitable for impregnating the cakes of almost any cake.
Like all culinary recipes, the cream with butter and condensed milk has a basic and derivative recipes that differ in the amount of the product in the recipe, in adding or replacing one or two new ingredients, or in the form of a filler. In the textbook "Technology of cooking confectionery products", which almost all the confectioners know by heart, this cream is listed as creamy, but the cream does not enter into its composition, and the main product for creating this cream is carefully beaten butter. But, not to confuse the ignorant, we will call things familiar to us in the language of the people.
Cream oil with condensed milk
Ingredients:
- butter - 500-550 g;
- evaporated milk - 220 g;
- powdered sugar - 250-280 g;
- vanilla powder - 5 g;
- cognac or dessert wine - 2 g;
- yield: 1000g.
This cream is used for bonding seams, surface lubrication and lateral sides of the cake, for decoration.
To prepare the cream, you need to remove the butter and condensed milk from the refrigerator, and wait until these products warm naturally to near room temperature. Then, the oil is cut into pieces and whipped thoroughly with a mixer until a uniform, lush mass forms. Sugar powder beforehand is added to the condensed milk, and gradually poured into the oil, continuing to whisk it. The process of whipping lasts until the puffiness and uniformity is again obtained (usually it is no more than ten minutes), at the end of whipping, add vanilla powder, cognac or wine.
Cream of butter with condensed milk and cocoa
The recipe for this cream does not differ from the main, but at the end of whipping, about 50 g of sifted cocoa powder is added to the resulting mass.
Coffee cream from butter and condensed milk
Ingredients for coffee syrup:
- sugar - 70 g;
- roasted coffee - 5 g;
- water - 40 g.
To make coffee syrup, make coffee extract (brought to a boil and aged for half an hour a solution of coffee and water (1: 3), filtered through gauze), add sugar and boil. The cooled syrup is added to the cream at the time of the condensed milk condensation into the whipped butter.
Also, as fillers for the cream fit mashed toasted nuts, jam, added at the end of whipping and evenly distributed throughout its mass. You can prepare a cream for the cake from butter with boiled condensed milk, and the addition of sour cream (a couple of tablespoons).
Cream of butter with condensed milk "New"
To begin with, you need to make a syrup (2 parts of sugar for one part of the water), boil it to a temperature of 110 degrees, then cool to room temperature. The syrup is mixed with the condensed milk (the amount of condensed milk is twice less than in the main recipe) and poured into whipped butter. Further on the main recipe.
In the cream "New" you can also add nuts, cocoa powder, jam.
Useful tips: so that the cream does not exfoliate, whisking should occur at low speed of the mixer, gradually increasing them. Also, to avoid delamination of the cream when whipping, we recommend using natural condensed milk, without the content of vegetable fats.